Pumpkin Spice Chocolate Marble Bundt Cake

Pumpkin Bundt Cake:

• 1 cup unsalted butter, softened
• 3 cups sugar
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 1 tsp vanilla
• 3 cups all-purpose-flour
• 1 tsp ground cardamom
• 1 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 2/ 3 cup buttermilk

Chocolate Swirl:

• 1/ 3 cup cocoa powder
• 1/4 tsp espresso powder

Preheat oven to 350° F. Prepare Pumpkin Patch Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Using a stand mixer with paddle attachment, cream butter and sugar together. Add pumpkin puree, eggs, and vanilla, blending well. In a separate medium bowl, whisk together flour, cardamom, cinnamon, baking soda, and salt. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.

In a separate bowl, add 2 cups of batter to a medium bowl. Mix in cocoa powder and espresso powder until just combined.

Spoon the batters into the prepared Bundt pan, alternating layers of pumpkin and chocolate until the pan is no more than 3/4 full. (You’ll have extra batter.) Gently swirl with a knife if desired for a marbled effect.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then invert the cake onto the rack to cool completely.

Use the remaining batter to bake muffins, mini cakes, or another small treat of your choice.